Slow Cooker Glazed Carrots

Slow Cooker Glazed Carrots have the perfect amount of sweet and flavor with the cinnamon honey glaze.

What You’ll Love About This Recipe

This recipe is delicious enough to serve as part of your holiday meal. We often have them at Thanksgiving. But easy enough to make part of any weeknight dinner. They are sweet, falvorful, and perfectly tender. Even your pickiest eater will love them.

Ingredients

• Carrots, baby carrots or regular carrots peeled and chopped
• Brown Sugar
• Honey
• Orange juice
• Butter, melted
• Ground Cinnamon
• Fresh Parsley, chopped for garnish

How To Make Slow Cooker Carrots

1. Place carrots in 3-4 quart slow cooker and spray with cooking spray.
2. Combine sugar, honey, juice, butter and cinnamon in a large bowl.
3. Pour mixture over carrots and stir to coat.
4. Cover and cook on high for 3-4 hours or until the carrots are fork tender. Stir occassionally and check tenderness as they cook.
5. Strain juice from carrots and place in a pan on the stove and bring to a boil. Boil until mixture reduces down to about half.
6. Pour reduced sauce back over carrots.
7. Garnish with fresh parsley and serve.

Check out more of my favorite side dishes:

Garlic Ginger Green Beans

Fingerling Potatoes

Grilled Asparagus

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5 from 3 votes

Slow Cooker Glazed Carrots

Recipe From: Leigh Anne Wilkes

Tender carrots cooked in your crock pot with a delicious cinnamon and honey glaze.

serves: 12 servings

Prep:5 minutes minutes

Cook:3 hours hours

0 minutes minutes

Total:3 hours hours 5 minutes minutes

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Ingredients

• ▢ 2 lbs. baby carrots
• ▢ 3/4 C packed brown sugar
• ▢ 1/4 C honey
• ▢ 1/2 C orange juice
• ▢ 1/4 C butter melted
• ▢ 3/4 tsp ground cinnamon
• ▢ Chopped fresh parsley for garnish.

Instructions

• Place carrots in 3-4 quart slow cooker and spray with cooking spray.
• In a large bowl combine sugar, honey, juice, butter and cinnamon.
• Pour mixture over carrots and stir to coat.
• Cover and cook on high for 3-4 hours or until the carrots are fork tender. Stir occassionally and check tenderness as they cook.
• Strain juice from carrots and place in a pan on the stove and bring to a boil. Boil until mixture reduces down to about half.
• Pour back over carrots.
• Garnish with fresh parsley and serve.

Nutrition Facts:

Calories: 139kcal (7%) Carbohydrates: 27g (9%) Protein: 1g (2%) Fat: 4g (6%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 10mg (3%) Sodium: 97mg (4%) Potassium: 223mg (6%) Fiber: 2g (8%) Sugar: 24g (27%) Vitamin A: 10564IU (211%) Vitamin C: 7mg (8%) Calcium: 40mg (4%) Iron: 1mg (6%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Side Dish

Cuisine:American

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